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Hospitality and Tourism A.A.S. Winery Management and Marketing Concentration

The Program (HEGIS Code 5011.10)

The Hospitality and Tourism A.A.S. degree program positions students to take a leadership role in career areas involving culinary, hotel/restaurant management, tourism, and winery management.
Students in the Hospitality and Tourism A.A.S degree program choose one of the following three concentration areas:

Culinary Arts
Hotel/Restaurant Management
Winery Management and Marketing

Winery Management and Marketing Concentration

The Winery Management and Marketing Concentration of the Hospitality and Tourism A.A.S. degree program is designed to give graduates maximum access to the best jobs in the field. The program has an internship component, which allows students to gain real-world experience in their field and make job/career contacts.

Learning Outcomes

Students graduating from the Winery Management and Marketing Concentration of the Hospitality and Tourism A.A.S. degree program will:

  • Understand how to develop an effective business model for winery operation.
  • Understand and apply the basic legal, financial, human resource, ethics, and other management issues critical for successful winery operation.
  • Understand the Characteristics of successful grape varieties, site selection, and layout for a vineyard in Northern New York.     
  • Understand the aesthetic considerations and technical process of wine making.
  • Develop an understanding and appreciation of varietals of wine around the wold and their unique characteristics, styles, food pairings, and service.

Abilities and Skills for the Winery Management Curriculum

All Hospitality and Tourism students must demonstrate the ability to acquire the skills and knowledge required for successful completion of courses in which they are enrolled and must meet psycho-motor, intellectual, and general skill requirements that would be expected of a hospitality industry professional.

Students enrolling in the Winery Management and Marketing Certificate Program must review and complete the Hospitality and Tourism Program Guidelines form which outlines the abilities and skills that are essential for a student to be successful in the Hospitality and Tourism program and to become employed as a hospitality and tourism industry professional.

Career Opportunities in Winery Management and Marketing

This concentration will prepare students for immediate employment in the wine industry which is growing both in the North Country region and statewide. The number of wineries in NNY has almost doubled in the past five years and more wineries continue to open. Several graduates of this program work in the wine industry in positions in tasting room, wine making, and in the vineyard. 

Transfer Opportunities

Although the program is designed to prepare graduates to enter the workforce after completing the Associate degree, nearly one-third of our graduates choose to pursue a baccalaureate degree. The most popular transfer destinations include Niagara University, Rochester Institute of Technology and Paul Smith’s College. Jefferson has partnered with some select academic institutions and developed agreements that help students transfer smoothly to specific baccalaureate programs.  Currently, formal agreements exist with:  

SUNY Cobleskill, Agriculture Business Management, B.T.
SUNY Cobleskill, Food Systems and Technology B.T.
Franklin University, Applied Management, B.S.
Paul Smith’s College, Hotel, Resort and Tourism Management, B.S.,
SUNY Empire State College, Business Management, B.S.

Degree Requirements (Effective Spring 2016) Credit Hours
Liberal Arts Requirements (21 Credit Hours)  
ENG 101: Research and Composition   3
English Elective 3
Math Elective (college level MTH of at least 3 credits) 3
Science or Lab Science Elective 3
Social Science Elective  3
Liberal Arts Elective 3
Humanities Elective 3
Free Elective Requirements (6 Credit Hours)  
Free Elective 3
Free Elective 3
BUS and HAT Requirements (24 Credit Hours)  
BUS 124: Marketing or BUS 131: Principles of Management 3
BUS 221: Human Resource Management 3
AGB 111: Survey of Agri-Business Technologies 1
CUL 102: Introduction to Culinary Theory and Practice 2
CUL 130: Sanitation and Safety  1
HOS 101: Introduction to Hospitality & Tourism  3
HOS 251: Event Management 3
HOS 275: Jefferson Practicum or CUL 212: Quantity Food Production 2
HOS 276: Hospitality Internship or Business Elective (ACC, BUS, CIS, ECO, HOS, HRM) 3
HRM 240: Food and Beverage Management 3
Winery Management and Marketing Concentration (11 Credit Hours)  
BUS/HOS/HRM/WIN 201: Winery Marketing and Management 3
HRM 152: Wine Appreciation and Selection 3
BUS/HOS/HRM/WIN 153: Introduction to Winery Operations 1
HOS/WIN 154: Viticulture 2
HOS/WIN 155: Enology 2
TOTAL Winery Management & Marketing Concentration 62

For More Information

Alexander Pope Vickers, Hospitality and Tourism Department Chair

Application and Admissions Information
Office of Admissions
315-786-2277 or Toll Free 1-888-435-6522